from Wikipedia
Derived from Pecorino Sardo, casu marzu goes beyond typical fermentation to a stage most would consider decomposition, brought about by the digestive action of the larvae of the cheese fly Piophila casei. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called lagrima, from the Sardinian for "tears") seeping out. The larvae themselves appear as translucent white worms, about 8 mm (1/3 inch) long. When disturbed, the larvae can jump for distances up to 15 cm (6 inches).[1] Some people clear the larvae from the cheese before consuming; others do not.
http://en.wikipedia.org/wiki/Casu_marzu
brace yourself, ladies and gents.

I can't find a more detailed picture showing the maggots in the cheese, so check out the youtube clips below.
See Casu Marzu in action:
http://www.youtube.com/watch?v=4CGseBM85gc
Documentary of the making: (in german, don't understand a word of it, but the animation of the maggots are quite charming)
http://www.youtube.com/watch?v=wyL9Pn8kMZc...feature=related
I love cheese, but... this is a little too hardcore for me.
What do you think?


































